Directions: |
Directions:Oven: 350º ~ Yield: 1 (3-layer) cake
Microwave chocolate and water in large bowl for 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Mix flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth. Beat egg whites in another bowl with electric mixer on high speed until stiff peaks form. Gently fold into batter. Pour into wax paper lined pans. Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run knife between cakes and sides of pans. Cool 15 minutes; remove from pans. Remove wax paper. Cool completely on wire racks. To assemble cakes, place first layer upside down on doily lined cake plate. Spread with 3/4 c. frosting; add second layer right side up and spread with 3/4 c. frosting. Place final layer upside down and use remaining frosting to cover sides and top of cake.
Coconut-Pecan Filling and Frosting:
Mix 1 can (12 oz.) evaporated milk, 1 1/2 c. sugar, 3/4 c. butter, and 4 egg yolks (lightly beaten) in a large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat. Stir in 1 1/2 tsp. vanilla, 1 pkg. (7 oz.) coconut (2 2/3 c.) and 1 1/2 c. chopped pecans. Cool; beat until spreading consistency. |
This recipe for German Sweet Chocolate Cake is from